Avocado Carob Cream Pie

No Shuddering Allowed Avocado Carob Cream Pie

I have to give credit to Noah, who has been reading Disease-Proof Your Child (totally his idea), and who begged encouraged me to make some of these recipes.

The Raw Materials

Crust:

1/4 cup unsweetened shredded coconut

1/2 cup crushed raw macadamia nuts

4 medjool dates (or 8 small dates) pitted

The Method:

Place coconut, macadamia, and dates in food processor until everything is powdery. Then, place in bowl and knead the mixture until it begins to stick together.

Plop into pie pan, placing plastic wrap loosely on top. Press down gently and spread until the mixture covers the bottom of the pan.

Cream Filling:

2 tbsp raw carob powder (or more, to taste)

12 raw cashews

1 avocado (I used 2 avocados)

3 medjool or 8 regular dates, pitted

The Method:

Rinse the chunks out of your food processor, and place carob, cashews, avocado, and dates inside. Blend until creamy and smooth. Spoon filling over crust and chill by freezing for one hour before serving.

We found this is best served slightly frozen.

Now that I’ve shared this recipe, I need to sign off and go buy some avocado attend to my chores.